Recipe

West’s Braised Lamb With Boulangère Potatoes And Radicchio

Lamb shoulder is an affordable cut that’s still very flavorful. Chef Geraghty serves this with homemade mint sauce as well.

Ingredients

4 tbsp olive oil

2 medium onions, very thinly sliced

2 cloves garlic, thinly sliced

1 tsp finely chopped fresh rosemary

1 tsp finely chopped fresh thyme

1 small (2–3 lb.) boneless lamb shoulder roast, tied

Salt and pepper

2 tbsp unsalted butter, melted

3 large russet potatoes

1 cup chicken stock

1 head radicchio, quartered

Olive oil (for brushing)

3 tbsp olive oil

2 tbsp honey

1 tbsp white wine vinegar

Juice of 1 orange

Salt and pepper

Directions

Yield: Serves 4

Heat 2 tbsp olive oil in a medium frying pan over medium-high heat. Add onions and sauté until softened and just golden, about 8 minutes. Add garlic and cook another 2 minutes, then add rosemary and thyme and sauté another 1 minute. Remove from pan and reserve.

Wipe out pan and heat another 2 tbsp olive oil over medium-high heat. Season lamb with salt and pepper and sear about 4 minutes per side or until deeply golden all over. Reserve.

Preheat oven to 300°F. Use some of melted butter to grease an 8″ x 8″ casserole dish. Peel potatoes and slice very thinly, about 1/4″. Layer in about one-fifth of sliced potatoes. Season with salt and pepper and top with a layer of about one third of onion mixture. Repeat, ending with a layer of potatoes, and seasoning with salt and pepper at each layer. Add chicken stock (it should come about halfway up sides of the pan) and brush top with remaining butter. Place casserole on a baking sheet and place a rack directly over dish. Place lamb on top of rack. Bake about 2 hours or until lamb is tender and potatoes are beginning to brown.